February 20, 2011

Scrumtious Apple Crumb Pie

This recipe it right out of my 20 year old "Better Homes and Gardens New Cookbook". The pie crust is made from scratch but if you want to use a pre-made pie crust that's fine too.  If you should decide to go the route of making your own crust, the trick to getting your crust to work is to keep everything cold. Use cold shortening in a cold bowl with cold water and so on. Also I will refrigerate the dough for about 15 minutes before rolling it out! Remember to handle the dough as little as possible, this will help to ensure the crust will be flaky.


1 c. sugar
2 T all-purpose flour
6 cups of thinly sliced apple
3 T lemon juice
1/3 c all-purpose flour
1/3 c. oats
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground mace
3/4 c butter


Slice apples and place in bowl of water with the lemon juice and let soak for 10 minutes.Drain liquid from bowl and combine 1/2 c. sugar, 2 tsp. flour and toss with the apples. Fill a 9 inch pastry-lined pie plate with the apple mixture. Combine the remaining 1/2 c. of sugar and 1/3 c. flour and oats with your spices. Cut the butter into the mixture until it becomes crumbly and sprinkle evenly over the apples. Cover the edges of the pie with aluminum foil and bake in a 375 degree  preheated oven for 30 minutes. Remove the foil and bake another 30 minutes until the topping is golden brown.

Pie Crust

1 14 c. all-purpose four
1/2 tsp. salt
13 c. shortening
4 T cold water

Stir together flour and salt. Cut in the shortening using a pastry blender until the flour and shortening begin to form small peas. Add the cold water and roll into ball. Refrigerate for 15 minutes. Remove dough and roll out on wax paper until large enough to cover pie plate and trim the edges.

No comments:

Post a Comment

Trip Advisor